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Melinda's books

I Am Watching You
The Maid
Hopeless
It Ends with Us
Unmissing
The All New Ball Book Of Canning And Preserving: Over 200 of the Best Canned, Jammed, Pickled, and Preserved Recipes
Ball Complete Book of Home Preserving
Jurassic World: The Official Cookbook
Halo: The Official Cookbook
Ugly Love
Verity
Where the Crawdads Sing
The Moonlight Child
Becky: The Heartbreaking Story of Becky Watts by Her Father Darren Galsworthy
Freed
Drowning in Stars
Behind Her Eyes
The Girl in the White Van
Regretting You
Defending Jacob


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CopyCat Del Taco Chicken Tacos

Living in Arizona for 13 years of my adolescent life I grew up loving Del Taco. My parents would get take out there often. My sister, Michelle, that was her favorite taco out. If we did take out one night, Michelle always wanted Del Taco over anything else. She loves the chicken tacos. Now that I live in Ohio, Del Taco is not really out here. I have found 1 or 2 but they are some distance away from us. So, I decided to try and make that for my Sunday Family Movie night pick. Tonight, is my pick and I drew Mexican food so why not give it a try.  Marinade: 3 Large Chicken (I used thin chicken breast), diced 1 Lime, juiced 1 tbsp Taco Seasoning  1 tbsp Soy Sauce 1 tsp Garlic Powder 1 tsp Onion Powder 1 tsp Chicken Bouillon Powder 1/4 tsp Paprika Place all ingredients above into a ziplock, shake well and marinade for 30 minutes to an hour. I found the longer the better flavor.  White Sauce: 1 cup Mayo 1 Lime, juiced Whisk together in a bowl until smooth, set aside until ready for assembly.
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Organic Chicken Salad


1 Cup Organic Baby Spring Mix
1 Cup Organic Spinach
1 Organic Heart of Romaine
5-8 Organic Chicken Breast (Stage 3 from Whole Foods Market)
1-2 Organic Avocados 
2 Organic Tomatoes
Salt & Pepper, to taste
Organic Chili Powder
Organic Garlic Powder
Organic Onion Powder
Organic Raw Mil Cheddar Cheese
1/4 Cup Organic Butter, unsalted
2-6 Organic Carrots (shredded, optional)

Directions:

1. Wash your salad mix, spinach, lettuce, broccoli, carrots, and tomatoes. Shred {or} slice carrots, cut broccoli tomatoes and lettuce. Cut avocados (use this)
2. In a medium skillet, melt butter over medium high heat.
3. Cube chicken, and season with; garlic, chili, onion powder, salt and pepper.
4. Once chicken is done, about 6 minutes per side, toss everything in a big bowl, and shred cheese on top; mix together.
5. Mix together 1 1/2 tbsp lemon juice, 1 tbsp honey, 2 tbsp olive oil, 1 tbsp red wine vinegar and a pinch of salt (all organic). Toss in the salad and mix thoroughly.


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